Bartender’s note: The Wu-tang is a staff favourite at Dagwood, refreshing and a bit spicy. With all cocktails, using quality ingredients is important, so be sure to pick a good gin. Sugar syrup consists of an equal part mixture of water and caster sugar.
Place 5 peppercorns, 3 basil leaves and the ginger into a cocktail shaker. Muddle thoroughly, then add the lemon juice, sugar syrup and gin. Fill the shaker with ice and shake vigorously for 20 seconds. Double strain into a coupe glass.
Garnish with the remaining basil leaf and peppercorns.
45ml lemon juice
45ml sugar syrup
4 basil leaves
8 pink peppercorns
1 sliver ginger